The presentation of this cocktail is inspired by the Filipino dessert Halo Halo (“mix-mix”). The dessert is composed of ice cream on top of a bed of shaved ice then topped with a variety of sweets and toppings that are then mixed in by the diner. Although the cocktail uses lemon granita instead of ice cream, the effect is equally refreshing and playful.
What could be better in summer than a boozy cocktail that invites you to play with your drink?
Recipe by Chef Annette Tomei
Makes 1 cocktail
- 2 inch piece of peeled fresh ginger, cut into small bits
- 2 tablespoons fresh Thai basil, large pieces torn into smaller
- 4 dashes Angostura bitters
- 1 teaspoon agave nectar
- 1½ jiggers Kentucky Bourbon
- Ice cubes
- ¾ cup shaved ice (can be made in a blender)
- 1 small scoop (approximately ⅛ cup) lemon sorbet or granita (homemade or purchased)
- Seltzer water
- 1 lemon slice, seeds removed (optional)
- 1 sprig Thai basil, fit into a slit in the lemon slice (optional)
- In mixing glass, muddle the ginger and basil with the bitters and agave nectar until the ginger is well bruised. Fill the glass halfway with ice cubes; pour in Bourbon. Stir vigorously.
- Fill the chilled glass ¾ with shaved ice then place the scoop of sorbet on top; strain the cocktail over the sorbet and finish with a splash of seltzer water.
- Serve garnished with a Thai basil sprig, lemon slice (both optional) and a swizzle stick.